Power-Packed Roast Potato, Quinoa, and Garden Veggie Salad
Crisp herbed potatoes team up with crunchy kale chips, fluffy quinoa, and a host of garden-fresh vegetables to make this power-packed roast potato, quinoa, and garden veggie salad a complete and deliciously filling meal.
Drain and rinse the tofu, then wrap in a clean tea towel, and place a heavy weight on top to squeeze out as much moisture as possible. (note 2)
Prep the beetroots, aubergine, garlic, and shallots, and place into a large mixing bowl.
Drain the chickpeas (keep the aquafaba - you can make mayo with it!), and add to the bowl.
Add half of the oil, and mix together, ensuring the oil has coated everything.
Place the potatoes into a large bowl or saucepan, cover with a lid or large plate, and vigorously shake for a few seconds in order to break up the surface. This will give you a nice, crispy exterior, with a fluffy inside.
Turn the potatoes out onto a large baking tray, add the rest of the oil, and gently toss, so that they're all coated.
Add the contents of the mixing bowl, plus the summer savory, and mix together. Roast in the centre of the oven for around 30 minutes, until the potatoes and chickpeas have crisped up, and the other veggies are cooked through.
While the veggies are roasting, add the quinoa and broth to a pan, bring to the boil, then reduce the heat and simmer for 15-20 mins, until all the liquid has been absorbed, and the quinoa has swelled and softened. Fluff up with a fork. Spread over a large plate or platter, and set aside. (note 3)
Unwrap the tofu, and cut into bite-sized cubes. Heat a skillet over a medium-high flame, and dry-fry the cubes, until each side is browned and slightly crispy.
Shave the squash and kohlrabi into ribbons, place into a serving bowl, and sprinkle with a few of the sesame and flax seeds, and some chopped spring onion. Set aside. (note 4)
Once the veggies are done, remove them from the oven, season with a little sea salt, and give them a bit of a shake up.
Spread the veggies and kale chips over the quinoa, then the carrot bacon, and finally, the tofu cubes.
Finish with the rest of the savory and seeds, and sprinkle the parsley on top.
Serve with the shaved ribbons, and a dressing of your choice.
Leftovers can be kept in an airtight container in the 'fridge for a day, then re-heated in the oven, or by dry-frying.